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AUNT CAROLINE'S DIXIELAND RECIPES 



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Aunt Caroline's Dixieland 
Recipes 



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By 

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EMMA and WILLIAM McKINNEY 



A RARE COLLECTION OP 

CHOICE SOUTHERN DISHES 

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CHICAGO 



M. A. DONOHUE & CO. 



1922 



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COPYRIGHT, 1922 
BY WM. McKINNEY 



MAY 29 "22 

©CI.A674360 



Foreword 

In the art of cooking the "Old Southern Mammy" has 
few equals and recogonizes no peers. 

The following recipes have, with great patience and 
kindly perseverance, been drawn from the treasured mem- 
ories of Aunt Caroline Pickett, a famous old Virginia cook, 
the "pinch of this" and "just a smacker of that" so wonder- 
fully and mysteriously combined by the culinary masters of 
the Southland have been carefully and scientifically analyzed 
and recorded in this volume, and after a practical test of each 
recipe herein presented, the author can, with the fullest de- 
gree of confidence, recommend the following as the most at- 
tractive and economical combination ever presented. 

The variety covers a range sufficient to fully gratify the 
demands of the modest as well as the exacting tastes of the 
most pronounced epicure, and have been carefully classified 
and alphabetically arranged for the convenience of the house- 
wife, and a page has been left blank opposite each page of 
recipes for her own favorite dishes. It is the author's in- 
tention that this little book become a veritable treasure trove 
of dainty, appetizing and tasty dishes. 

THE AUTHOR 



In sweet memories of a happy childhood spent in the 
atmosphere of the plantations and cabins of Virginia under 
the benign influence of my Dear Old Southern Mammy, 
Aunt Caroline, this volume is affectionately dedicated. 

William McKinney 



CONTENTS 

Breads 

Virginia Beaten Biscuit 1 

Southern Sweet-Potato Biscuits , 1 

Johnny Reb Cake 1 

Spoon Bread 3 

Cinnamon Toast .". - 3 

Piedmont Corn Meal Mush .. 3 

Virginia Corn Fritters - 5 

French Toast . -. _ 5 

Mammy's Graham Muffins - 5 

Aunt Caroline's Corn Bread 7 

Bolted Corn Meal Bread 7 

Mammy's Light Rolls 9 

Golden Toast .. 9 

Mississippi Biscuits 1 1 

Virginia Waffles „ ~ 11 

Cotton Blossom Popovers * 11 

Dixie Biscuit _ 13 

Flour Muffins 13 

Baltimore Egg Bread _ 15 

Southern Pastry _ IS 

Griddle Cakes * IS 

Sally Lunn ... _ 17 

Jeff Davis Muffins 17 

Carolina Corn Meal Rolls 19 

Carolina Brown Bread 19 

Salt Rising Bread 21 

Beverages 

Egg Nog— Maryland Style 23 

Swanee Fruit Punch 23 

Louisiana Coffee 23 

Hot Chocolate 25 

Tea. Southern Style 25 

Iced Tea 25 

Uncle Remus Mint Julep 27 

Dewberry Vinegar 27 



Cake* 

Devil's Food Cake 29 

Filling for Devil's Food Cake 29 

Old Dominion Cake 31 

Filling for Old Dominion Cake 31 

Angels' Food Cake 31 

Magnolia Sponge Cake 33 

Filling for Magnolia Sponge Cake 31 

Tutti Frutti Cake 33 

Brides Cake 33 

Ponciania Cake 35 

Sally White Cake 35 

Cabin Cake 37 

Filling for Cabin Cake 37 

Pride of Kentucky Cake 37 

Gold and White Anniversary Cake 39 

Filling for Anniversary Cake 39 

Marguerites 39 

Apple Sauce Cake 41 

Betsy Ross Pound Cake 41 

Marshmallow Filling „ 41 

Martha Washington Cake _ 43 

Filling for Martha Washington Cake 43 

Pickaninny Cookies 39 

Virginia Doughnuts 45 

Plantation Cookies 45 

Jelly Roll Cake 47 

Aunt Sug's Nut Cookies 47 

Ginger Snaps 49 

Mason and Dixon Cookies 49 

Fruit Cake _ 51 

Candy 

U. D. C. Cocoanut Candy 53 

Mexican Kisses 53 

Mammy's Peanut Candy 53 

Divinity Candy 55 

Almonds Creamed 55 

Chocolate Caramels 55 

Old Virginia Molasses Taffy 57 

Cream Peppermint Drops 57 

After Dinner Mints 59 

Peanut Butter Fudge 59 

Chocolate Fudge 61 

Sea- Foam Candy 61 



Meats 

Fried Chicken, Virginia Style 63 

Creole Veal Patties 63 

Sugar Cured Ham Loaf 63 

Baked Rice and Ham 65 

Martha Washington Cheese Pudding 65 

Uncle Remus Omelette 65 

Old Fashioned Mince Meat 67 

Fish Balls A La Maryland _ 67 

Liver Fricasee 69 

Breaded Pork Chops, Philadelphia Style 69 

Salmon Croquettes «_.., 69 

Creamed Oysters 71 

Deviled Crabs 71 

Aunt Caroline's Beef Loaf 71 

Mammy's Chicken Patties - 73 

Baked Fish 73 

Carolina Broiled Steak 73 

Deviled Eggs 73 

Massas' Cheese Croquettes 75 

Oysters with Macaroni 75 

Scalloped Oysters -— 75 

Creamed Dried Beef With Cheese 77 

Cheese Straws 77 

Chicken A La King 77 

Southern Hash 79 

Mammy's Veal Loaf 79 

Chicken Croquettes 79 

Cream Sauce 81 

Perlean 81 

Pickles, Relishes 

Aunt Caroline's Own Pickle 83 

Tar Heel Chow Chow 83 

Georgia Watermelon Rind Pickle 83 

Apple Relish 85 

Corn Relish ,. 85 

Bell Pepper Relish 87 

Green Tomato Pickle 87 

Picalli 89 

Stuffed Peppers 89 

Peach Pickle 91 

Chili Sauce 91 

Mount Vernon Pickle 91 

English Chopped Pickle - 93 



Pies and Desserts 

Chess Pies 95 

Heavenly Hash „ 95 

Food For The Gods ~ 95 

Stonewall Jackson Pudding _ 97 

Syllabub 97 

U. D. G Pudding _. 99 

Rhubarb Pie 99 

Jeff Davis Custard : 101 

Cream Puffs 101 

Brown Betty 101 

Southern Apple Pie 103 

Caramel Custard 103 

Palmetto Marmalade 103 

Aunt Temima's Lemon Pie ~ 105 

Nut Bread 105 

Chocolate Pudding 107 

Maryland Bread Pudding 107 

Sunset Raisin Pie 107 

Soft Ginger Bread 109 

Sauce for Ginger Bread 109 

Cranberry Surprise > 109 

Louisiana Molasses Custard 109 

Jellied Apples 11 1 

Mammy's Sweet Potato Pudding Ill 

Raisin Rolls Ill 

New Orleans Dark Nut Bread 113 

Baked Apple Dumplings 113 

John Brown Custard 113 

Virginia Dare Pudding 115 

Sweet Potato Custard 115 

Banana Custard 115 

Strawberry Shortcake 117 

Tapioca Custard _ 117 

Bavarian Cream _ . 117 

Cranberry Snow „ 117 

Chocolate Pie _ 119 

Pumpkin Pie 119 

Salads and Dressings 

Mayonnaise Dressing 121 

Maryland Chicken Salad 121 

Potato Salad , 121 

Wesson Oil Dressing 121 



Tomato Jelly 123 

French Dressing 123 

Waldorf Salad 123 

Mammy's Dressing 125 

Pineapple and Cottage Cheese Salad 125 

Water Lily Salad 125 

Marshmallow Salad ~ 127 

Frozen Fruit Salad — 127 

Soups 

Old Virginia Brunswick Stew ~ 129 

Aunt Caroline's Porridge - 129 

Cream of Celery Soup - 129 

Tomato Bisque - 129 

Tomato Soup, Creole Style «. 131 

Dixieland Soup „ 131 

Cream of Tomato Soup - 131 

Baltimore Oyster Stew 133 

Cream of Pea Soup - 133 

Cream of Chicken Soup 135 

Oatmeal Soup 135 

Vegetables 

General Pickett Corn Pudding 137 

Dixie Potatoes 137 

Southern Creamed Sweet Potatoes - 139 

Stuffed Potatoes with Cheese 139 

Scalloped Irish Potatoes 139 

Stuffed Tomatoes 139 

Scalloped Tomatoes in Shells 139 

Aunt Katy's Macaroni 141 

Irish Potato Puffs 141 

Stewed Celery 141 

Baked Tomatoes 141 

Mammy's Candied Sweet Potatoes 143 

Boiled Turnips 143 

Stewed Green Corn 143 

Creole Potato Balls 143 

Potato Chips „ 143 

Stuffed Potatoes with Cheese and Bacon 145 

Jenny Lind Potatoes *. 145 

Carolina Sweet Potato Pone 145 

Scalloped Potatoes 147 

French Fried Sweet Potatoes 147 

Fried Egg Plant ~ 147 



Breads 

VIRGINIA BEATEN BISCUIT 

One quart flour, 
One teaspoonful of salt, 
One tablespoon of lard. 

Work lard lightly into the flour and salt, mix with iced 
water and then beat dough with rolling pin until it blisters. 
Cut into biscuits and bake in quick oven. 

SOUTHERN SWEET-POTATO BISCUITS 
Two cups flour, 

One cup of mashed boiled sweet potatoes, 
Two tablespoonsful of lard, 
One teaspoonful of salt, 

One and one-half teaspoonfuls of baking powder, 
One-half teaspoonful of soda. 

Enough buttermilk to make soft dough. Mix flour, salt, 
soda and baking powder together. Add sweet potatoes and 
work the lard in lightly. Mix with milk to make soft dough, 
roll thin cut into biscuits and bake in quick oven. 
JOHNNY REB CAKE 
2 cupsful of flour, 
1 cupful of yellow meal, 
4 tablespoonsful of sugar, 
J^ teaspoonful of salt, 

1 teaspoonful of Cream of Tartar, 
y 2 teaspoonful of soda, 

or, 

2 teaspoonsful of baking-powder. 

Add enough milk or water to make a thin batter, 
and bake. 



AUNT CAROLINE'S 



DIXIELAND RECIPES 2 

SPOON BREAD 

Two and one-half cups of fresh buttermilk, 
One scant half teaspoonful of soda mixed in with milk, 
One teaspoonful of. salt, 
Three tablespoonsful of meal, 
Three eggs dropped in one at a time whole, 
One tablespoonful of lard (melted). 

Mix in the order given and cook in baking dish in mod- 
erate oven. 



CINNAMON TOAST 

Cut stale bread into thin slices, remove crusts, and cut 
in halves; toast evenly, and spread first with butter, then 
with honey, and dust with cinnamon. Serve very hot. 



PIEDMONT CORN MEAL MUSH 

V/ 2 cups boiling water, 

1 teaspoon salt, 

1 cup fine corn meal. 
Add meal to boiling salted water by sifting it slowly 
through the fingers, while stirring rapidly with the other 
hand. Boil for ten minutes, and cook over hot water for 
two hours. Serve hot as a cereal. Or pour into one-pound 
baking powder boxes to cool; fry in deep fat. Serve either 
for breakfast, or as an accompaniment to roast pork, or, with 
syrup, for dessert. 



AUNT CAROLINE'S 



DIXIELAND RECIPES I 

VIRGINIA CORN FRITTERS 

1 can corn, 
y* cup milk, 
J4 cup dried and sifted crumbs, 

1 teaspoon salt, 

1 teaspoon baking powder, 

1 egg well beaten, 

1 tablespoon flour. 
Chop the corn, and add other ingredients in order given. 
Drop from a tablespoon into hot, deep fat and fry until brown. 

FRENCH TOAST 

1 egg slightly beaten, 
1 tablespoon sugar, 
% teaspoonful salt, 
J4 cup milk or coffee, 
4 slices bread. 

Mix egg, salt, sugar, and liquid in a shallow dish; soak 
bread in mixture, and cook on a hot greased griddle until 
brown, turning when half cooked. Serve plain or spread 
with jam. 

MAMMY'S GRAHAM MUFFINS 

1 pint of Graham Flour, 
Y* cupful of Molasses, 
^2 teaspoonsful of salt, 
y 2 pint of white flour, 
1 teaspoonsful of soda. 

Put the salt into the flour and soda into the molasses. 
Stir all together and mix with milk or water. Drop into 
Muffin tins and bake twenty minutes. 



AUNT CAROLINE'S 



DIXIELAND RECIPES 7 

AUNT CAROLINE'S CORN BREAD 

%. cup corn meal, 
24 cup flour, 

3 teaspoonsful baking powder, 

1 tablespoon sugar, 
l /i teaspoon salt, 

1 beaten egg, 

Y\ cup milk and water mixed, 

2 tablespoons melted bacon fat. 

Mix in order given, beat well, and bake in a well-greased 
shallow pan in a hot oven about twenty minutes. Half of 
the egg will make a very good corn bread. Left-over pieces 
may be split, lightly buttered, and browned in the oven. 



BOLTED CORN MEAL BREAD 

2 cupsful of flour, 

1 cupful of corn meal, 

(bolted is best) 

2 cupsful of milk, 

2 teaspoonsful of cream of tartar, 
1 teaspoonsful of baking soda, 

1 egg, 

Yz cupful of sugar, 

y 2 teaspoonful of salt. 

Stir the flour and meal together, adding cream of tartar, 
soda, salt and sugar. Beat the egg, add the milk to it, and 
stir into the other ingredients. Bake in a gem-pan twenty- 
minutes. 



AUNT CAROLINE'S 



DIXIELAND RECIPES 9 

MAMMY'S LIGHT ROLLS 

Yeast, 

One tgg beaten lightly, 

One tablespoonful of sugar, 

One half cake of yeast, dissolved in one-third cup of 
cold water. 

One cup of hot potatoes mashed fine, 

One quart of flour, 

One tablespoonful of lard, 

One teaspoonful of salt. 

Put yeast mixed in the order given in a bucket to rise. 
Let it rise for about forty-five minutes or longer. Then 
when risen, put it into the flour, which has been mixed with 
the salt and lard. Do not knead the flour, just stick it to- 
gether and beat it for fifteen minutes with rolling pin. If 
yeast does not make dough soft enough a little warm water 
may be used. After beating the dough, put it into a vessel 
to rise in warm place for about three hours. When risen, 
roll it lightly until about one-fourth of an inch thick. Then 
cut with biscuit cutter and dip into hot grease. Lastly fold 
the biscuits over and put into pans to rise about an hour or 
more. 

Graham rolls are made the same way. 

GOLDEN TOAST 

Toast as many slices of bread as desired. For twelve 
slices use three hard boiled eggs and about two cups of cream 
sauce. Mash the whites of the eggs fine and stir them into 
the cream sauce. Spread each piece of bread when toasted 
with cream sauce, and then grate yolks over the top. Re- 
turn to oven and heat just before serving. 



10 AUNT CAROLINE'S 



DIXIELAND RECIPES 11 



MISSISSIPPI BISCUITS 

Two cups of flour, 

One-fourth teaspoonful of soda, 

One and one-half teaspoonsful of baking powder, 

One teaspoonful of salt, 

Two tablespoonfuls of lard. 

Mix flour, baking powder and salt. Then work in lightly 
the lard and mix with sufficient milk to make soft dough. 
Roll thin, cut into biscuits with small biscuit cutter and bake 
in quick ovien. 

VIRGINIA WAFFLES 

One and one-half cups of pastry flour, 
Two teaspoonsful of baking powder, 
One-half teaspoonful of salt, 
Four tablespoonsful of melted butter, 
One cup of milk, 
Two eggs. 

To beaten yolks add milk, flour, baking powder, salt and 
butter. Add stiffly beaten whites last. 

COTTON BLOSSOM POPOVERS 

Two eggs, 

One cup of milk, 

One cup of flour, 

One-half teaspoonful of salt. 

Beat eggs together, add milk, and salt and pour this on 
the flour. Mix well and bake about forty minutes in rather 
slow oven. Serve at once. 



12 AUNT CAROLINE'S 



DIXIELAND RECIPES 13 

DIXIE BISCUIT 

One pint of milk, 

One teaspoonful of lard, 

Two teaspoonsful of butter, 

Two teaspoonsfuls of sugar, 

One heaping teaspoonful of salt, 

One-half yeast cake, 

Six cupfuls of flour. 

Put milk on stove in double boiler with butter, salt, lard 
and sugar. When milk becomes scalded, let it cool until 
blood heat. Dissolve yeast and stir it into the scalded milk. 
Then add to milk when cooled two and a half cups of flour 
and mix to a stiff batter. Next add an >tgg well beaten to 
the batter and put the batter in a warm pice to rise. Let 
it rise bout five hours and then knead as for ordinary bis- 
cuit using three and a half cups of flour. Knead until dough 
can be handled easily, then roll out to one-half inch thick- 
ness. Rub each biscuit with melted butter, put two biscuits 
together and place in pans far enough apart not to touch. 
Bake fifteen or twenty minutes in hot oven. 

FLOUR MUFFINS 

Two eggs, 

One cup of milk, 

One and one-half cups of flour, 

One tablespoon of lard, 

One teaspoonful of salt, 

Two teaspoonfuls of baking powder. 

Beat eggs separately. To yolks, add salt, melted lard, 
milk, flour, and baking powder. Lastly, put in the well beaten 
whites and bake twenty or twenty-five minutes. 



14 AUNT CAROLINE'S 



DIXIELAND RECIPES 15 

BALTIMORE EGG BREAD 

Two eggs, 

Three cups of meal, 

Four cups of sour milk, 

One tablespoonful of lard, 

One teaspoonsful of salt, 

One-fourth teaspoonful of soda, 

One and one-half teaspoonfuls of baking powder. 

Beat eggs well together, add milk, meal, salt, soda and 
baking powder and lastly the hot melted lard. Bake in mod- 
erate oven. One cup of fresh corn cooked until tender may 
be added to the batter. 

SOUTHERN PASTRY 

One cup of flour, 

One-fourth teaspoonful of salt, 

One-fourth cup of lard or butter. 

Mix flour and salt, work lard lightly into the flour and 
mix with iced water to make stiff dough. Do not knead 
dough at all, just mix lightly together. 

GRIDDLE CAKES 

One and one-half cups of stale bread crumbs, 

Two cups of milk, 

One tablespoonful of butter, 

One teaspoonful of salt, 

One-half cupful of flour. 

Scald milk and pour over bread crumbs. Beat two eggs 
well together, then add salt, milk and bread crumbs, flour and 
lastly the melted lard or butter. 



16 AUNT CAROLINE'S 



DIXIELAND RECIPES 17 

SALLY LUNN 

One quart of flour, 

Four eggs, 

One tablespoonful of sugar, 

One cup of yeast, 

One cup of milk, 

One teaspoonful of salt, 

One-half cup of butter, 

One-half cup of lard. 

Beat the eggs separately. Then mix and add yeast and 
sugar. Sift salt into flour, melt butter and lard and add eggs, 
yeast and milk before putting in flour. Leave in bowl and 
set away to rise. When risen, beat hard and put into greased 
pan to rise again. For seven o'clock tea make it at twelve. 

JEFF. DAVIS MUFFINS 

Two eggs, 

One cup of sour milk, 

One cup of meal, 

One-half cup of flour, 

One teaspoonful of salt, 

Two teaspoonsfuls of baking powder. 

One tablespoonful of lard. Beat eggs separately. To 
yolks add salt, milk, melted lard, meal, flour and baking pow- 
der. Lastly put in the well beaten whites and bake in mod- 
erate oaven. 



18 AUNT CAROLINE'S 



DIXIELAND RECIPES 19 

CAROLINA CORN MEAL ROLLS 

1 cup meal, 
1 cup flour, 

4 teaspoonsful baking powder,. 
J4 teaspoon salt, 
3 tablespoons bacon fat, 
J4 cup milk. 

Mix and sift dry ingredients; rub in shortening with 
finger tips, add milk and mix thoroughly; roll lightly, on a 
floured board to a thickness of one-half inch ; cut with biscuit 
cutter, brush with milk or water, and fold double. Bake in 
hot oven fifteen minutes. 



CAROLINA BROWN BREAD 
(Baked) 

1 cupful of Indian Meal, 

1 cupful of Rye meal, 
y 2 cupful of flour, 

1 cupful of molasses (scant), 

1 cupful of milk or water, 

1 teaspoonsful of soda. 

Put the meals and flour together. Stir soda into mo- 
lasses until it foams. Add salt and milk or water. Mix all 
together. Bake in a tin pail with cover on for two and a 
half hours. 



20 AUNT CAROLINE'S 



DIXIELAND RECIPES 21 



SALT RISING BREAD 

Pour one pint of boiling sweet milk over three heaping 
tablcspoonsful of corn meal. Beat well and set in a warm 
place all night. On the morning add to the mixture a pint 
of warm milk or water, a teaspoonful of sugar, a pint of flour. 
Beat well and set in a warm place for aobut two hours or 
until it looks spongy. Then add one teaspoonful of salt, one 
tablespoonful of lard and enough flour to make a soft dough. 
Work fifteen minutes, knead into loaves, let them rise one or 
two hours, and then bake an hour or longer. 



22 AUNT CAROLINE'S 



DIXIELAND RECIPES 23 

Beverages 

EGG NOG— MARYLAND STYLE 

Beat the yolk of one egg, add a teaspoonful of sugar, and 
a small pinch of salt, then pour in slowly stirring all the while 
a cup of milk. Pour in a glass and put spoonful of whipped 
cream on top and any quantity of "flavoring desired." 

SWANEE FRUIT PUNCH 

Two cups of sugar, 

One cup of water, 

One cup of tea, 

One pint of strawberry syrup, 

Juice of ten lemons, 

Juice of six oranges, 

Two cans of grated pineapple, 

One large bottle of Maraschino cherries. 

Make syrup by boiling sugar and water together for ten 
minutes. Add the tea, fruit juices, pineapple, and strawberry 
syrup. Let stand thirty minutes, strain and add enough iced 
water to make one or one and one-half gallons of liquid. 
Turn into large punch bowl over a piece of ice and lastly 
add cherries. This quantity will serve about ten people. 

LOUISIANIA COFFEE 

One heaping tablespoonful of coffee, a little white of egg, 
one cup of boiling water (Allow this quantity for each per- 
son). Scald the coffee pot, add the coffee, egg, and sufficient 
cold water to moisten. Mix well, add the boiling water and 
cook five minutes. Then place where it will keep hot, but 
not cook, for fifteen minutes. It is then ready to serve. 



24 AUNT CAROLINE'S 



DIXIELAND RECIPES 25 



HOT CHOCOLATE 

One and one-half squares of Baker's Chocolate, 

Four teaspoonsful of sugar, 

Pinch of salt, 

One cup of boiling water, 

Three cups of milk, 

One-half teaspoonful of vanilla. 

Melt the chocolate over hot water. Add the sugar, salt 
and boiling water. When smooth, add the heated milk and 
cook twenty minutes in double boiler. Then beat with egg 
beater and flavor. More sugar may be added if desired. 

An excellent substitute for whipped cream to serve with 
hot chocolate is marshmallows. Drop one in each cup of 
the hot liquid. 



Tea— SOUTHERN STYLE 

Take one-half teaspoonful of tea to one cup of boiling 
water. Put the tea in the pot, pour the boiling water upon 
it and let stand where it will keep hot for five minutes. Then 
serve. Tea should never be boiled for it makes it bitter. 



ICED TEA 

Use one scant teaspoonful of tea to one cup of boiling 
water. Pour boiling water over tea leaves and let stand until 
milk warm. Then strain and sweeten to taste while tea is 
still warm, as it requires less sugar. Serve with crushed ice, 
green mint leaves, and sliced lemon and orange. 



26 AUNT CAROLINE'S 



DIXIELAND RECIPES 27 

UNCLE REMUS MINT JULEP 

H cup sugar, 
Juice 3 lemons, 
1 cup of water, 
4 sprigs of mints, 
1 pint ginger ale, 
or 
"Any flavoring desired.'* 

Boil sugar and water ten minutes, and cool ; add strained 
lemon juice, mint leaves bruised, and ginger ale; half fill 
glasses with crushed ice, and julep, and garnish with a sprig 
of mint. 



DEWBERRY VINEGAR 

Over three quarts of dewberries pour one pint of vinegar 
and let it stand twenty-four hours. Strain and add one 
pound of sugar to one pint of juice. Scald twenty minutes 
and bottle tight. Strawberry and raspberry vinegar may be 
made in the same way. 



28 AUNT CAROLINE'S 



DIXIELAND RECIPES 29 

Cakes 

DEVIL'S FOOD CAKE 

Two eggs, 

Two cups of brown sugar, 

One cup of butter, 

One cup of buttermilk, 

Three cups of flour, 

Half cake of melted chocolate, 

One and one-half tablespoons of cinnamon, 

One teaspoon of cloves, 

One teaspoon of allspice, 

One teaspoon of soda dissolved in half cup of boiling 
water. 

Cream butter and sugar and add to well beaten eggs, 
next add milk, melted chocolate, flour beaten in lightly, van- 
illa and spices, and lastly the boiling water and soda. Bake 
in layer tins and moderate oven. 

FILLING 
(For Devil's Food Cake) 

Two cups of white sugar, 

One cup of sweet milk, 

Half cake of chocolate, 

Yolk of one egg, 

Butter size of an egg, 

One teaspoonful of Vanilla. 

Put all the ingredients except vanilla on to cook. Cook 
until thick, then beat until creamy, add vanilla and spread on 
layers. 



30 A UNT CAROLINE '8 



DIXIELAND RECIPES 31 



OLD DOMINION CAKE 

Cream one cup of butter and two cups of powdered sugar. 
Add stiffly beaten whites of six eggs, three cups of flour, in 
which has been sifted two teaspoonsful of baking powder, and 
one teaspoonful of vanilla. Bake in layers in moderate oven. 

FILLING FOR OLD DOMINON CAKE 

Put on two cups of white sugar with enough water to dis- 
solve thoroughly and cook until it spins a thread. Then add 
one teaspoonful of vanilla and pour slowly over the whites 
of two eggs beaten stiff. Beat until creamy and then spread 
on cake layers. Thickly strew the top of icing with raisins, 
English walnuts and blanched almonds. 

ANGEL'S FOOD CAKE 

Whites of eleven eggs, 

One cup of flour, 

One and one-half cups of sugar, 

One teaspoonful of cream of tartar, 

One teaspoonful of almond extract. 

Sift flour and sugar together five times, then add cream 
of tartar. Have whites well beaten and add sugar and flour 
slowly, then almond extract. Beat very little after flour goes 
in and bake in round cake pan in moderate oven for about 
fifty minutes. 

FILLING 

Put on to cook two and one-fourth cups of brown sugar, 
three tablespoonsful of cream, one tabksponful of butter. 
Cook until thick, then beat until creamy and spread on layers. 



32 AUNT CAROLINE'S 



DIXIELAND RECIPES 33 

TUTTI FRUTTI CAKE 

Two cups of sugar, 

One cup of milk, 

One cup of butter, 

Three cups of flour (sifted three times) 

One cup of cornstarch into which has been sifted three 

teaspoons of baking powder, 
One teaspoonful of almond extract. 

Cream butter and sugar, add milk, flour, cornstarch and 
flavoring. Bake in layers in moderate oven. 

MAGNOLIA SPONGE CAKE 

Three eggs beaten separately and then together, 
One and one-half cups of sugar, 
One and one-half cups of flour, 
One and one-half teaspoonsful of baking powder, 
One-hlf cup-of boiling water. 

Mix in the order given and cook in biscuit pan in mod- 
erate oven. 

BRIDE'S CAKE 

Whites of eighteen eggs, 

One pound of flour, 

One pound of sugar, 

Three-fourths pound of butter. 

Sift flour three times after adding to it a teaspoonful of 
soda, and two of cream of tartar. Cream butter and sugar un- 
til very light and add to the stiffly beaten whites. Next add 
the flour, beating it in lightly with the hand. Flavor with one 
teaspoonful of vanilla or almond extract and bake in slow 
oven. 



34 AUNT CAROLINE'S 



DIXIELAND RECIPES 35 



PONCIANIA CAKE 

One pound of butter, 

One pound of sugar, 

One pound of flour, 

Juice and rind of one lemon, 

Nine eggs, 

One and one-fourth pounds of Almonds (in shell), 

One-half pounds of citron, 

One-half pound of raisins. 

Cream butter and sugar and add to well beaten yolks. 
Next add alternately the flour and the whites beaten stiff, 
then the fruits, which have been cut fine and dredged with 
flour, and lastly the nuts. Bake in a slow oven. 



SALLY WHITE CAKE 

One pound of butter, 

One pound of flour, 

One and one-half pounds of sugar, 

One dozen eggs, 

Three pounds of citron chopped fine, 

Two small cocoanuts (grated), 

Two pounds of Almonds (blanched and chopped fine), 

One wine glass of brandy, 

One wine glass of wine, 

Three teaspoonsful of nutmeg, 

Two teaspoonsful of mace. 

Cream butter and sugar and add to well beaten yolks. 
Next add flour and whites beaten stiff, the fruit, nuts, brandy, 
wine and spices. Bake in slow oven from four to five hours. 



36 AUNT CAROLINE'S 



DIXIELAND RECIPES 37 

CABIN CAKE 

To whites of eight eggs beaten stiff, add one cup of but- 
ter and two cups of sugar creamed together. Next add three - 
fourths cup of milk, three cups of flour, two teaspoonsful 
of baking powder and one teaspoonful of vanilla. Bake in 
layers in moderate oven. 

FILLING 

Put on to cook two cups of sugar and half a cup of water. 
Boil without stirring until it jellies when dropped into cold 
water. Then pour over stiffly beaten whites of three eggs, 
then stir into icing a small quantity of citron, currants, dates, 
figs, raisins, almonds, English walnuts (all chopped fine) 
and grated cocoanut, leaving out a similar quantity to be 
put on top of cake when iced. 

PRIDE OF KENTUCKY CAKE 

Four eggs, 

Three cups of flour, 

Two cups of sugar, 

One cup of butter, 

One cup of milk, 

Two teaspoonsful of baking powder, 

One teaspoonful of Vanilla. 

Separate eggs leaving out two whites for filling. To 
beaten yolks, add butter and sugar creamed together, then the 
milk, flour, baking powder and vanilla and lastly whites of 
two eggs beaten stiff. Bake in layers in moderate oven, and 
put together with any kind of filling desired. 



38 AUNT CAROLINE'S 



DIXIELAND RECIPES 39 

GOLD AND WHITE ANNIVERSARY CAKE 

Whites of eight eggs, 

Two cups of sugar, 

One cup of crisco, 

Three cups of flour, 

One cup of milk, 

Two teaspoons of baking powder. 

One teaspoon of vanilla. Cream crisco and sugar and add 
to stiffly beaten whites, then add the milk. Next beat the 
flour in lightly, and add baking powder and vanilla .Bake in 
layer cake tins in a moderate oven. 

FILLING FOR ANNIVERSARY CAKE 

Yolks of six eggs, 

Three cups of sugar, 

Enough water to dissolve sugar thoroughly. 

Put sugar and water on to cook. Let it cook until it 
spins a thread, then gradually pour it over the yellows, which 
have been beaten until thick. Beat until filling becomes 
creamy, add one teaspoonful of vanilla, and spread on layers. 

MARGUERITES 

Whites of three eggs beaten stiff. Add three tablespoons- 
ful of sugar slowly. Put on top of butterthins and sprinkle 
over with ground nuts and brown in oven. 

PICKANINNY COOKIES 

Sift one quart of flour, make a hole in the center, put in 
two cups of sugar, one of lard, one beaten <egg, and one cup 
of sweet milk, into which has' been stirred a half teaspoonful 
of soda. Work all together, roll thin and bake in a quick oven. 



40 AUNT CAROLINE'S 



DIXIELAND RECIPES 41 

APPLE SAUCE CAKE 
One cup of butter, 
One cup of brown sugar, 
One cup of apple sauce, 
One and one-half teaspoonsful of soda (mixed in with 

apple sauce), 
Two cups of flour, 
One cup of raisins, 
One cup of currants, 
Two teggs. 

BETSY ROSS POUND CAKE 

One pound of flour, 

Three-fourths pound of butter, 

One pound of sugar, 

Twelve eggs, 

Cream butter and about two-thirds of the flour together. 
Beat whites of eggs to a stiff froth, beat yolks of eggs and 
sugar together until very light. Mix thoroughly all the in- 
gredients, stirring in last the loose flour. Bake in a slow 
oven until done. 

MARSHMALLOW FILLING 

One-fourth pound of marshmallows, 

Whites of two eggs, 

One cup of sugar, 

One-half cup of water. 

Boil sugar and water until it spins a thread. Cut up 
marshmallows and pour boiling water over them to steam. 
When sugar is, done, pour gradually over the whites of two 
eggs beaten stiff, then add marshmallows; beat until creamy 
and spread on cake layers. 



42 AUNT CAROLINE'S 



DIXIELAND RECIPES 43 

MARTHA WASHINGTON CAKE 

Four eggs, 

Two cups of sugar, 

One cup of butter, 

One cup of sweet milk, 

Three cups of flour, 

One teaspoonful of baking powder, 

One-half pound of raisins, 

One teaspoonsful each of Cinnamon, cloves and allspice. 

Cream butter and sugar and add to well beaten eggs. 
Next add the milk, flour, baking powder, raisins and spices. 
Bake in layers in moderate oven. 

FILLING FOR MARTHA WASHINGTON CAKE 

Two cups of sugar, 

Juice and grated rind of two lemons, 

Two cups of grated cocoanut, 

One cup of boiling water. 

When this begins to boil, add one tablespoonful of corn- 
starch dissolved in a little cold water. Cook until it spins a 
thread, then beat until creamy and spread between layers. 

CHOCOLATE SAUCE 

1 tablespoonful of butter, 

1 cupful of sugar, 

2 tablespoonsful of cocoa, 

4 tablespoonsful of boiling water. 

Put the butter into an agate dish on the stove; when 
melted, stir in the cocoa and sugar dry; add boiling water 
and stir until smooth. Add vanilla to taste. 



44 AUNT CAROLINE'S 



DIXIELAND RECIPES 45 

-VIRGINIA DOUGHNUTS 

Two eggs beaten light, 

Two cups of sugar, 

Three level tablespoonsful of melted butter, 

One cup of sour milk (if sweet milk is used, add one 
teaspoonful of cream of tartar), 

Four cups of flour, 

One-half teaspoonful of soda, 

One-half teaspoonful of cinnamon, 

One-half teaspoonful of salt. 

Mix in the order given adding the dry ingredients sifted 
together and enough more flour to make a dough just soft 
enough to handle. Have the board well-floured, and the fat 
for frying, heating. Roll out only a little at a tim.e, cut into 
rings with an open cutter. Do all the cutting before frying, 
as that will take your entire attention. The fat should be 
hot enough for the dough to rise to the top instantly. 

PLANTATION COOKIES 
2 eggs, 

1 cupful of sugar, 

\y 2 cupfuls of oatmeal, or Rolled Oats, 
% cupful of cocoanut, 
% teaspoonful of salt, 
Yz teaspoonful of vanilla, 

2 tablespoonsful of butter. 

Cream the butter and sugar together and add the well- 
beaten eggs. Add the remainder of the ingredients and drop 
on a well greased baking-pan. Bake in a moderate oven, from 
fifteen to twenty minutes. 



46 AUNT CAROLINE'S 



DIXIELAND RECIPES 47 

JELLY ROLL CAKE 

4 eggs, 

1 cupful of sugar, 
1 cupful of flour, 

1 teaspoonful of Cream of Tartar, 
y 2 teaspoonful of soda, 
Pinch of salt, 

1 teaspoonful of extract of Lemon. 
Beat together eggs and sugar, add salt and extract. Stir 
into the dry flour the soda and cream of tartar. Mix all to- 
gether. Bake in a moderate oven, in a large pan, and turn 
out, when done, on a clean towiel, which has been sprinkled 
with powdered sugar. Spread with jelly and roll while warm. 

AUNT SUG'S NUT COOKIES 

One and one-half cups of sugar, 

One cup of crisco or butter, 

Three eggs, 

One tablespoonful of cinnamon, 

One-half teaspoonful of salt, 

One teaspoonful of soda, dissolved in four tablespoonful 
of hot water, 

Three cups of flour, 

One-cup each of raisins, currants, and English walnuts 
or almonds broken up. 

To well beaten eggs add creamed butter and sugar, cin- 
namon, soda, water, flour, fruits, which must be dredged with 
flour, and nuts. Lastly add one teaspoonful of vanilla and 
drop by spoonful into greased pans. Bake in moderate oven. 



48 AUNT CAROLINE'S 



DIXIELAND RECIPES 49 

GINGER SNAPS 

One-half cup of brown sugar, 

One cup of molasses, 

One-half cup of butter, 

One teaspoonful of baking powder, 

One teaspoonful of ginger, 

One-half pint of flour to begin with. 

Put butter, powder and sugar into flour, add ginger and 
molasses. Add more flour if needed. Roll out thin and bake 
in a quick oven. 



MASON AND DIXON COOKIES 

One cup of brown sugar, 

One-half cup of melted shortening, 

One egg, 

One-half cup of sweet milk, 

One-half teaspoonful of soda sifted with flour, 

One and one-half cups of flour, 

One-half cup of chopped raisins, 

One-half cup of chopped nuts, 

One-half teaspoonful of salt, 

Three squares of melted chocolate. 

Mix in order given and bake in moderate oven. 



50 AUNT CAROLINE'S 



DIXIELAND RECIPES 51 



FRUIT CAKE 

One pound of white sugar, 

Thnee-fourths pound of butter, 

One pound of flour (one quart) sifted. 

Two pounds of raisins, 

One pound of currants, 

One pound of dates, 

One-half pound of citron, 

Ten eggs, 

One pound of figs, 

One ounce each of cinnamon, nutmeg and cloves, 

Two teaspoonsful of baking powder mixed in with flour, 

One wine glass of brandy and one of wine, 

Cream butter and sugar and add to well beaten yolks. 
Then add alternately the flour and whites of the eggs beaten 
stiff; then the wine and brandy spices. Lastly add the fruit 
which has been chopped fine and dredged with flour, mix 
well together and bake about four hours in a slow oven. 

Cream butter and sugar and add to well beaten eggs, 
next add the apple sauce, flour, raisins and currants, which 
must be chopped and dredged with flour, and one teaspoonful 
each of cinnamon, cloves, and spices. Bake in moderate oven. 



52 AUNT CAROLINE'S 



DIXIELAND RECIPES 53 

Candy 

U. D. C. COCOANUT CANDY 

Two cups of white sugar, 

One-half cup of milk, 

One cup of grated cocoanut, 

One teaspoonful of vanilla, 

Butter the size of an egg. 

Put sugar, milk and butter on to cook. Let it cook until 
it will form a soft ball when tried in cold water. Add vanilla, 
remove from stove, and beat in the cocoanut until it becomes 
creamy. Pour into buttered plates and cut into squares when 
cold. 

MEXICAN KISSES 

Three cups of white sugar, 

One cup of milk, 

Butter the size of an egg, 

One cup of nuts, 

One teasponful of vanilla. 

Put sugar and butter and milk on to cook. Cook until 
it will form a soft ball when tried in cold water. Add vanilla, 
remove from stove and beat until creamy. Then put in nuts 
and drop from spoon on buttered papers. 

MAMMY'S PEANUT CANDY 

Two cups of brown sugar, 

One cup of chopped peanuts, 

One cup of water, 

Butter the size of an egg. 

Cook about twenty minutes, beat until creamy, and pour 
into buttered plates. When cold cut into squares. 



54 AUNT CAROLINE'S 



DIXIELAND RECIPES 55 



DIVINITY CANDY 

Three cups of white sugar, 

Three-fourths cup of white Karo syrup, 

Whites of two eggs, 

Three-fourths cup of water, 

One teaspoonful of vanilla. 

Put sugar, syrup and water on to cook. Let it cook until 
it will form a hard ball when tried in cold water. Remove 
from stove and pour gradually over stiffly beaten whites. 
Add vanilla and one cup of nuts and beat until creamy. Pour 
into buttered plates and cut into squares when cold. 

ALMONDS, CREAMED 

Shell and blanch burnt almonds and lay them in the open 
oven to dry, but do not let them brown. Put one cup of 
granulated sugar over the fire with a tablespoon of water; 
stir until it is well dissolved and comes to a boil . Drop into 
this the blanched almonds a few at the time and take them out 
immediately with a perforated spoon or candy dipper, lay- 
ing them on waxed paper until they harden, or upon but- 
tered plates. 

CHOCOLATE CARAMELS 

Mix in a saucepan two cups of brown sugar, half a cup 
each of molasses (not sirup) and cream, half a cake of un- 
sweetened chocolate, and four tablespoons of butter, bring to 
a boil slowly, taking care the sugar does not scorch before 
it is entirely melted, cook steadily until a little of the candy 
is brittle if dropped in cold water, add two teaspoons van- 
illa, turn into a greased pan, and cut into squares as soon as 
it is cool. 



56 AUNT CAROLINE'S 



DIXIELAND RECIPES 57 

OLD VIRGINIA MOLASSES TAFFY 

Put a pint of New Orleans molasses over the fire in a 
saucepan and boil for twenty minutes. Stir in a quarter tea- 
spoon of baking soda and boil fifteen minutes longer, or until 
a little, dropped into cold water, becomes brittle. This candy 
must be stirred contsantly while it is cooking or it will 
scorch. When it reaches the brittle stage, add a teaspoon of 
vinegar and a tablespoon of butter and pour into well-but- 
tered pans. Mark into shape with a buttered knife after the 
candy begins to form and before it is really hard. 



CREAM PEPPERMINT DROPS 

Put a half cup of cold water and two cups of granulated 
sugar into a clean saucepan and boil slowly, without stirring, 
until it spins thread from the tip of a spoon dipped into it. 
Take from the stove, leave it untouched until it is about blood- 
warm, then stir steadily, always in one direction until the mix- 
ture begins to become creamy. Flavor to taste with essence 
of peppermint, adding this cautiously so as not to get the 
flavor too strong. Drop by the teaspoonful upon waxed paper, 
being careful not to put the drops so close together that they 
will run into each other. A candy dipper is even better for 
this purpose than a teaspoon. 



58 AUNT CAROLINE'S 



DIXIELAND RECIPES 59 

AFTER DINNER MINTS 

2 cups of sugar, 

y$ cup boiling water, 

J4 cup molasses, 
4 drops oil of spearmint. 

Put sugar and molasses into a smooth, clean saucepan, 
and add boiling water, heat gradually to the boiling point, 
and boil to 258 degrees F., or until candy becomes brittle 
when tested in cold water, add flavoring, pour on an oiled 
slab or platter and when cool enough to handle pull until 
nearly white; pull into long strips about half an inch in 
diameter, and cut in small pieces with scissors; roll in pow- 
dered sugar, and keep in a covered jar for several days before 
using. 



PEANUT BUTTER FUDGE 

Three cups of white sugar, 

Three-fourths cup of milk, 

One-half cup of peanut butter, 

One teaspoonful of vanilla. 

Put sugar, peanut butter and milk on to cook. Let it 
cook until it will form a soft ball when tried in cold water. 
Add vanilla, remove from stove and beat until creamy. Pour 
into buttered plates and cut into squares when cold. 



60 AUNT CAROLINE'S 



DIXIELAND RECIPES 61 



CHOCOLATE FUDGE 

Three cups of brown sugar, 

Three-fourths cup of water, 

Butter the size of an egg, 

One-half cake of chocolate, 

One teaspoonful of vanilla. 

Put sugar and water on to cook. When it begins to boil, 
add butter, and let it cook until it will form a soft ball when 
tried in cold water. Add vanilla, remove from stove, and beat 
in the chocolate. Bet until creamy, then pour into buttered 
plates. Cut into squares when cold. 



SEA— FOAM CANDY 

Four cups of brown sugar, 

One cup of water, 

Whites of two eggs, 

One cup of nuts, 

One teaspoonful of vanilla. 

Put sugar and water on to cook. Let it cook until it spins 
a thread. Then add vanilla, remove from stove, and pour 
slowly into whites of eggs beaten stiff. Beat until stiff and 
then drop from spoon on buttered paper. Add nuts just be- 
fore candy gtes creamy and hard. 



62 AUNT CAROLINE'S 



DIXIELAND RECIPES 63 

Meats 

FRIED CHICKEN VIRGINIA STYLE 

Cut a young tender dressed fowl into small pieces. Salt 
well and let stand several hours. Then wash and drain, dip 
each piece of chicken into flour, to which has been added 
salt and black pepper, and fry a golden brown in deep hot 
fat. Let chicken fry slowly. 

CREOLE VEAL PATTIES 
IK cupsful of boiled rice, 

1 cupful of veal, 
y 2 teaspoonful of salt, 
y 2 teaspoonful of poultry dressing, 

1 tablespoonful of milk. 
Grind or chop the veal, salt, and stir into the rice with 
the dressing; beat the eggs, add milk, and stir all together. 
Drop a tablespoonful spread out thin on the griddle, and fry 
as you would griddle-cakes. Pork,or lamb may be used in- 
stead of veal. 

SUGAR CURED HAM LOAF 

1 pound raw ham, 

2 beaten eggs, 

1 cup dried crumbs, 
y 2 teaspoon mustard, 
1 cup boiling water, 
% teaspoon salt. 

Put ham, including the fat, through meat chopper; add 
crumbs, water, eggs, and seasoning; mix well, and bake in a 
small bread pan, in a slow oven, an hour and a half; or cook 
in steamer two hours. 



64 AUNT CAROLINE'S 



DIXIELAND RECIPES 65 

BAKED RICE AND HAM 

y 2 cup rice, 

1 tablespoon onion finely chopped, 
2y 2 cups stock or water, 

2 cups milk, 

2 tablespoonsful carrot finely chopped, 

y 2 cup cooked ham finely chopped. 

Wash rice, place in greased baking dish ; and liquid, ham, 
vegetables, and salt if necessary. Bake slowly for three 
hours : stirring occasionally during the first hour. Ham stock 
or corned beef stock may be used, and any cooked meat sub- 
stituted for ham. Serve with boiled spinach or dressed lettuce. 

MARTHA WASHINGTON CHEESE PUDDING 

Slice one-half pound of cheese in thin slices, cover with 
water and cook on top of the stove until cheese has thoroughly 
melted. Then remove from the stove and when cool add to 
it two eggs well beaten, one table spoon of flour, one-half 
tea spoon of salt, pinch of red pepper and one-fourth tea- 
spoon of baking powder. Put in greased baking dish, cover 
top with bits of butter and bake in moderate oven. 

UNCLE REMUS OMELETTE 

2 eggs, 

2 teaspoonsful of salt, 
Pinch of salt. 

Beat whites and yolks separately. Put together, salt, 
and add water. Pour onto a hot buttered frying pan and fry 
one side until it is puffed up, then turn half over and serve 
at once. 



66 AUNT CAROLINE'S 



DIXIELAND RECIPES 67 



OLD FASHIONED MINCE MEAT 

4 cupfuls of chopped meat, 
12 cupfuls of chopped apples, 

2 cupfuls of chopped suet, 
1 cupful of vinegar, 

3 cupfuls seeded raisins, 
1 cupful seeded currants, 

5 cupfuls of brown sugar, 
1% cupfuls of molasses, 

6 teaspoonsful of cinnamon, 
3 teaspoonsful of cloves, 

1 teaspoonful of nutmeg, 
y 2 pound of citron, 
Rind and juice of one lemon, 
Butter the size of an egg, 
Salt. 

Moisten with cold coffee or strong tea. Cook slowty 
two hours. 

FISH BALLS A LA MARYLAND 

1 cupful of hot mashed potatoes, 
Yi cupful of shredded cod-fish, 

2 teaspoonsful of melted butter, 
2 tablespoonsful of milk, 

Salt to taste. 

Put the fish into a piece of cheese-cloth, let cold water 
run over it, and squeeze dry. Mix ingredinets all together. 
Take a little flour in the hand and roll half a tablespoonful 
of the mixture between the palms, to the size of a small peach. 
Fry in deep fat. 



68 AUNT CAROLINE'S 



DIXIELAND RECIPES 69 

LIVER FRICASEE 

1 pound liver, 

4 tablespoons flour, 

2 cups boiling water, 
24 teaspoon salt, 

2 tablespoons bacon fat, 
Y^ teaspoon paprika, 
1 tablespoon grated onion, 
6 slices toast. 

Cut liver into half-inch cubes, and soak in cold salted 
water fifteen minutes; drain; cover with the boiling water, 
and simmer six minutes; cook bacon fat, onion and flour until 
brown ; add seasonings, and stock in which liver was cooked ; 
stir until smooth ; add liver, and pour over toast or small, 
thin baking powder biscuit. 

BREADED PORK CHOPS PHILADELPHIA STYLE 

6 chops, 

1 egg, 
y 2 cupful of milk, 

1 cupful of bread crumbs, 
Pinch of salt. 

Beat the tgg and milk together, adding the salt. Dip the 
chops into this mixture, then into the crumbs. Fry in hot 
fat. Veal cutlets can be served in the same way. 

SALMON CROQUETTES 

One can of salmon, the yolks of six hard boiled eggs. 
Mix and season to taste with salt and pepper. Beat into the 
mixture one raw tgg. Add three or four grated crackers and 
brown in hot lard. 



70 AUNT CAROLINE'S 



DIXIELAND RECIPES 71 

CREAMED OYSTERS 

1 pint small oysters, 

Milk, 
2]/ 2 tablespoons butter, 

54 teaspoon paprika, 

Yz teaspoon celery salt. 

Cook oysters in their own liqour until plump ; drain and 
measure the liquor; melt butter, add flour, and blend well; 
add oyster liquor, and enough milk to make two cups; stir 
until smooth, add seasonings and oysters, and serve on toast. 
Garnish with toast points and sliced pickles. 

DEVILED CRABS 

One pint of crab meat ; two hard boiled eggs, two table - 
spoonsful melted butter, three tablespoonsful vinegar, pepper, 
salt, and mustard to taste, one raw egg, well beaten. Drain 
the liquor from the crabs, cream the yolks of the eggs with the 
butter, add seasoning, then stir in the raw egg, then the chop- 
ped whites of the eggs and mix well with the crab meat. 
Wash the shells and fill them lightly, put grated bread crumbs 
over the top and pour over each two tablespoonsful of melted 
butter. Place in pan and bake until light brown. 

AUNT CAROLINE'S BEEF LOAF 

Two pounds of beef ground in a meat chopper. Add to 
this one-half cup of grated bread crumbs, two beaten eggs, 
a little onion, salt and pepper to taste. Roll into a loaf, cover 
the top with bits of butter and cook in oven for one and one- 
half hours. The juice of a can of tomatoes poured over the 
loaf while baking gives a delicious flavor. 



72 AUNT CAROLINE'S 



DIXIELAND RECIPES 73 

MAMMY'S CHICKEN PATTIES 

One cup of cold diced chicken, two tablespoons of flour, 
one-half teaspoon of salt, cayenne pepper to taste, one cup of 
chicken stock. 

Melt butter in sauce pan ; stir in flour, add chicken stock, 
season and bring to> boiling point. Add chicken and cook 
slowly for five minutes. Fill patty shells and serve at once. 

BAKED FISH 

Clean, rinse and wipe dry a white fish or any fish weigh- 
ing three or four pounds. Rub the fish inside and out with 
salt and pepper, fill with a stuffing like that for poultry, but 
drier; put in a hot greased pan, dredge with flour and cover 
the top with bits of butter. Bake an hour and a half. 

CAROLINA BROILED STEAK 

Sprinkle the bottom of a skillet generously with salt. 
Place on the fire and let it become quite hot. Then put in 
the steak, turning often so as to retain the juice. When done 
place on a heated platter and season with pepper and bits 
of butter. 

DEVILED EGGS 

Cut hard boiled eggs in two the long way; remove the 
yolks and mash very fine. Add vinegar, sugar, salt, pepper 
and mustard to taste, also a little butter, mix well, put back 
into the whites and serve on lettuce leaves or garnished with 
parsley. For a change, ground olives, chicken or boiled ham 
may be used with the yolks. 



74 A UNT CAROLINE 'S 



DIXIELAND RECIPES 75 

MASSA'S CHEESE CROQUETTES 

3 tablespoonsful shortening, 
*4 teaspoon paprika, 
Y$ cup bread flour, 
Y\ teaspoon mustard, 

1 cup hot milk, 
Few grains cayenne, 
y$ teaspoon salt, 

1 cup cheese cut fine. 
Melt shortening, add flour; add hot milk, and stir until 
smooth and thick ; add seasonings and cheese, and pour into a 
shallow dish to cool. Shape into small pyramids, roll in sifted 
crumbs, dip in egg, and again in crumbs, and fry in deep fat 
until brown. Serve immediately. 

OYSTERS WITH MACARONI 

Arrange two cups of cooked macaroni and one pint of 
small oysters in layers in a buttered baking dish ; season each 
layer with salt and pepper, and dredge with flour; cover with 
buttered crumbs and bake in a hot oven twenty minutes. 
One-fourth cup of grated cheese may be added. 

SCALLOPED OYSTERS 

One quart of oysters, one-fourth pound of butter, one- 
half pound of cracker dust, one-half cup of rich cream; salt 
and pepper to taste. Strew cracker dust and bits of butter 
over the bottom of an earthenware pan, then a layer of oys- 
ters. Proceed in this way until pan is filled, using a top layer 
of cracker dust and bits of butter. Add cream and bake about 
twenty minutes in a quick oven. 



76 AUNT CAROLINE'S 



DIXIELAND RECIPES 77 

CREAMED DRIED BEEF WITH CHEESE 

% pound dried beef, 

1 cup milk, 

\ J /2 tablespoons butter, 

2 tablespoons grated cheese, 
2 tablespoons flour, 

2 tablespoons ketchup. 

Cut beef in small pieces, cover with boiling water, let 
stand five minutes and drain; melt butter, add beef and stir 
until hot; add flour and milk and stir until smooth; add 
cheese and ketchup, and stir until cheese is melted. Serve 
with baked potatoes. 

CHEESE STRAWS 

One cup of grated cheese, 

One cup of sifted flour, 

One tablespoonful of butter, 

One teaspoonful of salt, 

One-fourth teaspoonful of cayenne pepper, 

One-fourth teasponful of baking powder. 

Mix flour, cheese, salt, butter, pepper and baking pow 
der. Mix with iced water to make stiff dough. Cut in long 
slender strips. Place in greased pans and bake in quick oven. 

CHICKEN A LA KING 

Boil a chicken until tender and when cool cut in dice. 
To diced chicken add strips of pimentos and green peppers 
and a can of mushrooms. Season with salt and pepper and 
mix with cream sauce. Serve hot on buttered squares of 
toast, 



78 AUNT CAROLINE'S 



DIXIELAND RECIPES 79 

SOUTHERN HASH 

4 raw potatoes, 
Y$ cup of water, 
2 green peppers, 
\y 2 cups cold chopped beef, 
2 tomatoes, 
Salt and pepper, 

1 onion, 
Toast points. 

Put vegetables through the meat chopper, using coarse 
cutter; cook in the stock, covered, until tender; add beef, 
salt, and pepper, and when hot turn on a platter and garnish 
with toast points. If corned beef and stock are used, use salt 
with care. 



MAMMY'S VEAL LOAF 

Mix well together three pounds of finely chopped veal, 
with one-half pound pork . Add to this one-half cup of 
grated bread crumbs, two beaten eggs, a little onion, salt 
and pepper to taste. Roll into a loaf and pour the juice of 
a can of tomatoes over the loaf and two tablespoonsful of 
butter, cook in oven for one hour and half. 

CHICKEN CROQUETTES 

Boil chicken until tender, then chop very fine. Season 
with a little parsley chopped fine, salt and red and black pep- 
per to taste. Mix with cream sauce and shape into croquettes. 
Roll croquettes in beaten egg, then in bread crumbs and fry 
in deep hot fat. 



80 AUNT CAROLINE'S 



DIXIELAND RECIPES 81 

CREAM SAUCE 

Put two cups of milk on stove to scald. Into two table- 
spoonsfuls of melted butter rub two tablespoonsful of flour 
until smooth. Then add scalded milk a little at the time to 
prevent lumping and season with salt and pepper. Stir con- 
stantly until thick, then remove from the stove. 

PERLEAN 

Dress and cut up one chicken as for frying. Boil until 
very tender,then add two cups of rice, half a cup of butter, 
some salt and plenty of pepper. Cook until it can be eaten 
with a fork. 



82 AUNT CAROLINE'S 



DIXIELAND RECIPES 83 

Pickles, Relishes 

AUNT CAROLINE'S OWN PICKLE 

Chop fine one-half gallon of green tomatoes, one pint of 
onions, one pint of green and red peppers with seeds taken 
out, and one gallon of cabbage. Mix well and sprinkle two 
tablespoonsful of salt over it and let stand all night. Add 
three quarts of vinegar, two pounds of sugar, three teaspoons- 
ful of celery seed, three of mustard seed two of spice, and 
one of cloves. Let simmer two hours. 

TAR HEEL CHOW CHOW 

Chop one head of cabbage, one gallon of green tomatoes, 
and one quart of onions. Add one-half cup of salt, put in a 
bag and let it drain for twenty-four hours. 

Then put in kettle and add about two pounds of brown 
sugar, one cup of white mustard seed, and one-half cup of 
celery seed. Cover with good apple vinegar and cook until 
done, about three or four hours. To the above add one or 
two pods of chopped red pepper. 

GEORGIA WATERMELON RIND PICKLE 

Cut rinds and soak over night in water to which has 
been added one cup of lime to a gallon of water. Rinse in 
four full waters and boil until tender in tea made of one- 
half gallon of water and four tablespoonsful of ginger. Then 
cook in the following syrup : 

Four pounds of sugar, 

One quart of vinegar, 

Two tablespoonsful of ground cinnamon, 

One tablespoonful of allspice, 

Two tablespoonsful of whole cloves. 

Cook until syrup is thick. 



84 AUNT CAROLINE'S 



DIXIELAND RECIPES 85 



APPLE RELISH 

Seven pounds of apples, 

Two pounds of seeded raisins, 

One pint of vinegar, 

Three and one-half pounds of sugar, 

Two oranges, 

One teaspoonful of powdered cloves, 

Two teaspoonsful of powdered cinnamon. 

Chop the raisins and put them into a porcelain lined ket- 
tle, add the apples, chopped and unpeeled, the juice and the 
chopped peel of the oranges, the sugar, vinegar and spices. 
Boil steadily for half an houi. 



CORN RELISH 

18 ears of corn, 

1 onion, 

1 cabbage, 
% pound of mustard, 

1 pint of vinegar, 
4 cupsful of sugar, 

y 2 cupful of salt, 

2 peppers. 

Cut the corn from the cob, chop, onion, peppers and cab- 
bage, add sugar, salt and vinegar, and cook slowly three- 
quarters of an hour. Ten minutes before taking from the fire, 
add a very scant fourth of a pound of dissolved mustard. 
Seal in glass jars. 



86 AUNT CAROLINE'S 



DIXIELAND RECIPES 87 



BELL PEPPER RELISH 

Twelve green peppers, 

Twelve red peppers, 

Six medium sized onions, 

One quart of vinegar, 

One and one-half cupsful of sugar, 

Two tablespoonsful of salt. 

Cut the peppers and onions into small pieces, sprinkle 
with salt and cover with boiling water. Let stand until cool, 
then drain, place in a kettle, and add the vinegar, and sugar. 
Cook for twenty minutes. Put into jars, seal and set away 
until needed. Serve with cold meats. 



GREEN TOMATO PICKLE 

Two quarts of green tomatoes, 

Six large onions, 

Three red peppers, 

Four quarts of cabbage, all chopped fine, 

Two ounces of white mustard seed, 

One-half ounce of celery seeds, 
* Two and one-half pounds of sugar, 

One-half ounce of tumeric, 

One gill of salt, 

Two quarts of vinegar. 

Soak tomatoes, onions and cabbage in salt water one- 
half hour, wash and drain, add other ingredients and boil 
twenty minutes. 



8 § AUNT CAROLINE'S 



DIXIELAND RECIPES 89 

CUCUMBER PICKLE 
Take enough cucumbers to fill a two-gallon jar. Cut into 
lengthwise pieces and soak until fresh. Cover with equal 
parts of water and vinegar, and boil an hour and ten minutes. 
Then take them out and boil one and one-half hours in one 
gallon of fresh vinegar, two pounds of sugar, one tablespoonful 
of celery seed, one tablespoonful of tumeric, one teaspoonful 
each of cloves, mace and ginger, one tablespoonful of black 
pepper, and one of horse radish. When cold add one-half 
teaspoonful of cayenne pepper. 

PICCALLI 

One-half peck of ripe tomatoes, 

One-half peck of green tomatoes, 

Twelve sweet peppers, half of them green and half ripe 
or red, 

Eleven small onions, 

Two quarts of vinegar, 

One quart of brown sugar, 

One tablespoonful each of all kinds of spices. 

Grind in coarse meat chopper, cover with one cup of 
salt and let stand over night. Next morning squeeze and put 
on to cook with sugar, vinegar and spices. Cook about half 
an hour or longer. 

STUFFED PEPPERS 

Wash as many fresh green peppers as desired. Then re- 
move the tops from the peppers, scoop out the seeds, and 
fill with grated ham mixed with cream sauce. Cover with 
bread crumbs and bits of butter and bake until ready in a 
hot oven. 



90 AUNT CAROLINE'S 



DIXIELAND RECIPES 91 

PEACH PICKLE 

Peel peaches and put in stone jar. To seven pounds of 
fruit, use three and one-half pounds of sugar and one quart 
of vinegar. Boil sugar and vinegar together awhile and pour 
over fruit and flavoring, cinnamon, spioe, ginger, cloves, nut- 
meg and mace may be used, put in little sacks. Do this for 
seven or eight mornings. 

CHILI SAUCE 

Twelve ripe tomatoes, 

Four ripe or three green peppers, 

Two tablespoonsful of salt, 

Two tablespoonsful of sugar, 

One tablespoonful of cinnamon, 

Three cups of vinegar. 

Peel tomatoes and onions, chop very fine, add chopped 
peppers, and the other ingredients and boil one and one-half 
hours. 

MOUNT VERNON PICKLE 

One peck of green peppers, 

One string six inches long of red peppers, 

One large cabbage or two small ones, 

Four large onions, 

Four tablespoonsful of celery seed, 

One-fourth pound of black and white mustard seeds each, 

Two tablespoonful of tumeric. 

Chop peppers, onions and cabbage fine and soak in one 
and a half cups of salt all night. Then cover well with vinegar 
and put equal parts of sugar. Add seasoning and cook about 
two and one-half hours. 



92 AUNT CAROLINE'S 



DIXIELAND RECIPES 93 



ENGLISH CHOPPED PICKLE 

One large head of cabbage, 

One gallon of green tomatoes, 

One small bottle of sliced cucumber pickle (store pickle), 

Fifteen large onions. 

Chop all fine and let stand over night, sprinkling them 
with salt. Do not put cabbage with onions and tomatoes. 
Next morning squeeze out the cabbage, onions and tomatoes, 
and put on in kettle. Add three quarts of vinegar, four pounds 
of brown sugar, one package of seedless raisins, one-half 
ounce of ground red pepper, eight tablespoonsful of white 
mustard seed, four tablespoonsful each of celery seed, one 
tablespoonful each of allspice, ginger, cloves and tumeric. 
Mix well together and cook about one hour. 



94 AUNT CAROLINE'S 



DIXIELAND RECIPES 95 

Pies and Desserts 

CHESS PIES 

Three eggs, 

Two-thirds cup of sugar, 

One-half cup of butter, 

One-half cup of milk. 

Cream butter and sugar and add to the well beaten yolks. 
Then add milk and one teaspoonful of vanilla. Mix well and 
bake on a nice crust. When done, spread with the whites 
and three tablespoonful of sugar and a little flavoring. Re- 
turn to oven and brown. 

HEAVENLY HASH 

Sweeten, flavor and whip stiff one pint of cream. Add 
to cream one-half pound of marshmallows cut into small 
pieces. Set on ice to chill. Then add one-half pound of 
blanched almonds chopped fine and garnish with marschino 
cherries. Line bowl in which cream is put after being whip- 
ped, with powdered lady fingers or macaroons. 

FOOD FOR THE GODS 

One cup of sugar, 

One-fourth pound of dates, 

One-fourth pound of nuts, 

Three tablespoonsful of cracker crumbs. 

Beat whites of three eggs stiff and add one heaping tea- 
spoonful of baking powder and the above ingredients. Cut 
the dates and almonds into small pieces. Put mixture in a 
pudding pan set inside of a pan of water and bake in oven 
one hour. Cover while cooking. Serve with cream. 



96 AUNT CAROLINE'S 



DIXIELAND RECIPES 97 

STONEWALL JACKSON PUDDING 

Two cupsful of milk, 

Two egg yolks, 

One-half cup of sugar, 

Two tablespoonsful of Knox Gelatine softened in one- 
fourth cupful of cold milk, 

One teaspoonful of vanilla, 

One-eighth cupful ofSherry wine, 

Two egg whites, 

One-half pint of whipped cream. 

Heat the milk to the boiling point in double boiler. 
Beat the yolks very^light and beat into them the sugar. Add 
this to the hot milk and cook until the custard begins to get 
thick. Take from the fire. Add gelatine, which has been 
softened in one-fourth cupful of cold milk. Add vanilla and 
sherry wine and let cool. Beat the whites of eggs stiff, and 
fold into them the whipped cream. When custard begins to 
set, fold into it the cream and whites of eggs and put into 
a mold. Mold with alternate layers of broken macaroons and 
crystallized cherries. 



SYLLABUB 

One pint of cream, rich and sweet, 

One-half cup of sugar, 

One cup of sherry wine, 

One teaspoonful of vanilla. 

Sweeten the cream and when the sugar has dissolved, 
•stir in the wine carefully. Add the vanilla and beat to a 
stiff froth. Serve in glasses. 



98 AUNT CAROLINE'S 



DIXIELAND RECIPES 99 



U. D. C. PUDDING 

One cup of finely chopped crystallized pineapple, 

One cup of finely chopped crystallized cherries, 

One cup of finely chopped nuts, 

Six eggs. 

Add a tablespoonful of sugar to each egg, beat well, 
leaving out the whites. To the yolks and sugar add one 
cup of sherry wine and cook to a thick custard in double 
boiler. To the custard while hot add one talbespoonful of 
gelatine dissolved in one-half cup of water, then whip in 
lightly the beaten whites. Roll out macaroons or Social Teas 
into dust. Into a bowl begin to lay cracker dust, pineapple, 
nuts and cherries. When you have used half the ingredients, 
pour over it the other half of the fruits and custard, sprink- 
ling the top with cracker dust. Put into refrigerator to con- 
geal. Serve with whipped cream (no sugar or flavoring in 
cream). 



RHUBARB PIE 

1 pint of Rhubarb, 

1 tablespoonful of flour, 

1 cupful of sugar, 
Y^ teaspoonful of soda. 

Remove the skin, and cut into small pieces enough 
rhubarb to fill a pint bowl. Add the soda, and pour over it 
boiling water to cover. Let stand fifteen minutes and pour 
off the water. Line a deep plate with a rich crust. Put in 
the rhubarb, sugar and flour, cover with crust. Bake twenty 
minutes or half an hour. 



100 AUNT CAROLINE'S 



DIXIELAND RECIPES 101 

JEFF DAVIS CUSTARD 

Four eggs, beaten separately, 

One cup of cream, 

Two tablespoonsful of butter, 

Two cups of sugar. 

Flavor to taste. Pour the mixture on thin, rich crusts. 

CREAM PUFFS 

Stir one-half pound of butter into a pint of warm water, 
set it on the fire in a sauce pan and bring it to a boil, stir- 
ring often. When it boils put in three fourths of a pound 
of flour and let boil one minute, stirring constantly. Take 
from the fire and turn into a deep dish to cool. Beat eight 
eggs light, and whip into this cool paste, first the yolks, 
then the whites. Drop in great spoonsful on buttered paper 
so as not to touch or run into each other, and bake ten 
minutes. Split them and fill with the following cream: 

One quart of milk, 

Four tablespoonsful of cornstarch, 

Two eggs, 

Two cups sugar. 

Stir while boiling and when thick, add a teaspoonful of 
butter. When cold, flavor. 

BROWN BETTY 

Pare and slice apples thin. Put alternate layers of apples 
md bread crumbs sprinkled with cinnamon, bits of butter, 
and brown sugar in buttered baking dish. Then add one cup 
Df water and bake until apples are thoroughly done and brown 
m top. 



102 AUNT CAROLINE'S 



DIXIELAND RECIPES 103 

SOUTHERN APPLE PIE 

6 apples, 

Grated rind and juice of one lemon, 
}4 cup of sugar, 

1 teaspoon cinnamon, 

2 macaroons rolled, 
% teaspoon salt, 

2 tablespoons butter, 

2 eggs slightly beaten. 

Pare and slice apples, add one-quarter cup of water; 
cook until soft, and rub through a sieve ; add other ingredients 
in order given. Line a deep plate or patty tins with rich 
paste, fill, and bake about forty minutes. Cake crumbs may 
be substituted for macaroons. 

CARAMEL CUSTARD 

Line a pie plate with nice pastry. For one custard allow 
one egg well beaten, one cup of brown sugar, four teaspoons- 
ful of milk, one tablespoonful of flour or starch and a piece 
of butter the size of an egg. Pour this in the crust and bake. 
After baking make a meringue and bake a delicate brown. 

PALMETTO MARMALADE 

Two quarts of fresh pears ground fine, 
Two cans of grated pineapple, 
Six oranges cut into small pieces, 
As many cups of sugar as there are cupsful of fruit. 
Put all together on to cook and cook until thick and a 
pretty red color. 



104 AUNT CAROLINE'S 



DIXIELAND RECIPES 105 

AUNT JEMIMA'S LEMON PIE 

Six eggs, 

One and one-half cups of sugar, 

Two tablespoonsful of butter, 

Three lemons, 

Two tablespoonsful of flour, 

One-half teaspoonful of baking powder, 

One cup of milk. 

To well beaten yolks add sugar, flour, milk, butter, bak- 
ing powder, juice and grated rind of three lemons. Cook in 
double boiler until thick and then bake on a nice crust. After 
baking, make a meringue of the whites and bake a delicate 
brown. 



NUT BREAD 

2y 2 cupsful of flour, 

3 teaspoonsful of baking powder, 
y teaspoonful of salt, 
y 2 cupful of sugar, 

1 cupful of milk, 

24 cupful of English Walnuts chopped fine. 

Beat egg and sugar together, then add milk and salt. 
Sift the baking-powder into the dry flour, and put all the in- 
gredients together. Add the nuts last, covering with a little 
flour, to prevent falling, and bake in a moderate oven one 
hour. 



106 AUNT CAROLINE'S 



DIXIELAND RECIPES , 107 

CHOCOLATE PUDDING 

Put two squares of unsweetened chocolate in double 
boiler, add two cupsful of cold milk, and bring to the scald- 
ing point. Mix thoroughly one-fourth of a cupful of sugar, 
three tablespoonsful of cornstarch, one-fourth of a teaspoon- 
ful of salt and pour on one-fourth of a cupful of milk grad- 
ually, while stirring constantly. Add to milk which was 
scalded with chocolate, and cook fifteen minutes, stirring con- 
stantly until mixture thickens and afterward occasionally. 
Add one-half of a teaspoonful of vanilla and turn into a serv- 
ing dish. Chill and serve. 

MARYLAND BREAD PUDDING 

1 pint of stale bread, 
1 quart of milk, 
1 cupful of sugar, 

1 egg, 
J^ cupful of raisins, 

1 teaspoonful of cinnamon, 
Yz teaspoonful of salt. 

Pour hot water on the stale bread and let soak 
until soft. Then add other ingredients and bake for three 
hours in a moderate oven. If eaten cold, serve with hot sauce. 
If eaten hot, serve with cold sauce. 

SUNSET RAISIN PIE 

One cup of seeded raisins chopped fine, 

One lemon with grated rind. 

Add lemon juice and grated rind to the raisins. Then 
add one cup of sugar and two tablespoonsful of water. Bake 
between upper and lower crusts, 



108 AUNT CAROLINE'S 



DIXIELAND RECIPES 109 

SAUCE FOR GINGER BREAD 

One cup of sugar, 

One tablespoonful of butter, 

Creamed together . Add one-half cup of cream or milk 
and five tablespoonsful of wine. Stir constantly while cook- 
ing until dissolved and creamy. Flavor to taste with vanilla 
or nutmeg. 

SOFT GINGER BREAD 

One-half cup of sugar, 

One cup of molasses, 

One-half cup of butter or lard, 

One teaspoonful each of ginger, cinnamon and cloves, 

Two teaspoonsful of soda in a cup of boiling water, 

Two and one-half cups of flour, 

Two well beaten eggs added last. 

Mix in the order given and bake in slow oven. 

CRANBERRY SURPRISE 

Crumble three lady fingers into a baking dish, cover with 
a thin layer of cranberry preserves or jelly. Dot with small 
lumps of butter and add a sprinkle of cinnamon. Beat three 
eggs separately very light and add two cups of milk. Pour 
over the fruit and cake. Bake as a custard and serve with 
whipped cream. 

LOUISIANA MOLASSES CUSTARD 

Mix well the yolks of two eggs, one cup of molasses, one 
scant cup of sugar, one cup of buttermilk with pinch of soda 
and two tablespoonsful of flour. Flavor with cinnamon and 
vanilla. Cook in double boiler until thick, then bake on a 
rich pie crust. Use the whites for meringue. 



110 AUNT CAROLINE'S 



DIXIELAND RECIPES 111 

JELLIED APPLES 

Put on four cups of sugar and four cups of water with 
six cloves and bring to boiling point. 

Peel and core apples and drop them into boiling syrup. 
Covier kettle and let apples steam slowly until they are clear 
and tender. Pour last of syrup over fruit and serve. 

MAMMY'S SWEET POTATO PUDDING 

Grate three medium sized potatoes. Beat together one 
cup of sugar, three eggs, one tablespoonful of butter, one pint 
of milk, and add to the grated potato. 

Pour in a buttered pan, drop bits of butter on top and 
bake one hour in a moderate oven. Flavor with one tea- 
spoonful of vanilla. 

RAISIN ROLLS 

\ l / 2 cupsful of flour, 
y 2 cupful of lard (scant) , 
y 2 teaspoonful of salt, 

1 cupful of raisins, 

1 cracker, 

1 lemon, 
% cupful of sugar, 

1 egg, 

A little salt. 

Beat the egg, add sugar, salt, lemon juice and grated 
rind. Roll cracker fine, chop raisins and mix all together. 
Roll the crust thin, cut into rounds. Put a spoonful of filling 
between two rounds and pinch the edges together. Prick 
top crust with fork. Bake in iron pan for twenty minutes. 



112 I : AUNT CAROLINE'S 



DIXIELAND RECIPES 113 



NEW ORLEANS DARK NUT BREAD 

y$ cup of sugar, 
Y\ cup hot water, 
3/2 cup molasses, 
Y± cup milk, 

2 cups entire wheat flour, 
1 cup bread flour, 
5 teaspoons baking powder, 
Xytz teaspoons salt, 
]/ 2 teaspoon soda, 
Y\ cup nut meats, finely chopped. 

Mix in order giyen, sifting dry materials together be- 
fore adding. Turn into a greased bread pan, let stand fifteen 
minutes, and bake in a moderate oven one hour. 

BAKED APPLE DUMPLINGS 

Take rich pie crust, roll thin as for pie and cut into 
rounds as large as a tea plate. Pare and slice fine, one small 
apple for each dumpling. Lay the apple on the crust, sprinkle 
on tiny bit of sugar and nutmeg, turn edges of crust over 
the apple and press together. Bake in a hot oven for twenty 
minutes. Serve hot with cold sauce. 

JOHN BROWN CUSTARD 

One quart of milk, 

Four eggs, 

One-half cup of sugar. 

Beat eggs and sugar carefully together while milk is 
scalding. Then add gradually scalded milk, put back on 
stove and cook until thick, stirring constantly to prevent lump- 
ing. When cool, add any flavoring desired. 



114 AUNT CAROLINE'S 



DIXIELAND RECIPES 115 

VIRGINIA DARE PUDDING 

Sift one quart of flour and into the flour put one pound 
of raisins, one pound of currants, one-half teaspoonful of 
salt, one pound of sugar, one grated nutmeg, one teaspoonful 
of ground spice. Beat four eggs and add after mixing the 
fruit well in the flour, and mix with enough water to make 
a stiff batter as for fruit cake. Boil or bake and serve with 
sauce. Cook for about two hours. 

SWEET POTATO CUSTARD 

3 cooked sweet potatoes, 
% nutmeg grated, 
2 eggs, 

J4 cup brown sugar, 
Yz teaspoon salt, 

1 quart milk. 
Force potatoes through a ricer; beat th.e eggs and mix 
with potatoes ; add other ingredients, pour into buttered bak- 
ing dish or cups, and bake in a slow oven until firm. 

BANANA CUSTARD 

Mix well the yolks of two eggs, 

One-half cup of sweet milk, 

One-half cup of sugar, 

One teaspoonful of butter, 

Two tablespoonsful of flour. 

Cook in double boiler until thick. When cool, add one 
teaspoonful of vanilla. Bake on a nice crust. When cool, 
cover pie with thin slices of banana, then the meringue, and 
bake a delicate brown. 



116 AUNT CAROLINE'S 



DIXIELAND RECIPES 117 

STRAWBERRY SHORTCAKE 

Make regular pie crust and roll it into two sheets, each 
about one-half inch thick. Bake in well-greased pan, laying 
one sheet on top of the other. When done and while warm 
separate them. When cold put between the crusts a thick 
layer of strawberries well sprinkled with powdered sugar. 
Arrange largest berries on top. Cut in wedge-shaped pieces 
and serve with sweetened whipped cream. 

TAPIOCA CUSTARD 

One quart of milk and one cup of soaked and drained 
tapioca should be placed in a double boiler and cooked until 
the tapioca is transparent; then add one cup of sugar and 
the yolks, of three well beaten eggs. Let it cook for a few 
minutes, flavor as desired and pour into a bowl. Cover the 
top with the whites of the eggs beaten stiff and sweetened. 

BAVARIAN CREAM 

One quart of sweet cream whipped with two cups of sugar 
as stiff as for syllabub, two-thirds of a box of gelatine dis- 
solved over the fire in two cups of milk, stirring constantly. 
Let cool. Flavor cream to taste, then beat in the milk and 
gelatine. If desired, fruits, nuts, and maraschino cherries 
may be added. 

CRANBERRY SNOW 

Whip stiff the white of one ^gg and add alternately and 
gradually three tabelspoonsful of sugar and a cup of cran- 
berry sauce. Continue to whip until it has reached at least a 
pint and a half in quantity, for it swells surprisingly. Finely 
chopped nuts may be added if desired. 



118 AUNT CAROLINE'S 



DIXIELAND RECIPES 119 

CHOCOLATE PIE 

One-fourth cake of chocolate, 

Two cups of sugar, 

One-half cup of butter, 

Four eggs, 

One tablespoon of flour. 

Beat yolks together with butter, sugar, milk and flour. 
Cook in double boiler until thick, then bake on a nice crust. 
Use whites for meringue. 

PUMPKIN PIE 

2 cupsful of stewed and sifted pumpkin, 

2 crackers rolled fine, 

1 cupful of sugar, 
Pinch of salt, 
Yz teaspoonful of cinnamon, 

1 pint of milk, 
Pour the mixture into a deep pie-plate lined with crust, 
and bake in a slow oven one hour. 



120 AUNT CAROLINE'S 



DIXIELAND RECIPES 121 

Salads and Dressings 

MAYONNAISE DRESSING 
(Without Oil) 

Mix together two tablespoonsful of flour, one teaspoon- 
ful of mustard, one teaspoonful of salt, one tablespoonful 
of sugar. Add this to two eggs well beaten, and lastly one 
cup of vinegar. Put on to cook in a double boiler and cook 
until thick, stirring frequently. 

MARYLAND CHICKEN SALAD 

Boil one large chicken until tender and when cold cut 
in dice. To diced chicken add four hard boiled eggs mashed 
fine, one and a half bunches of celery chopped fine and salt 
and pepper to taste. Mix well with oil dressing and the 
juice of one lemon. 

POTATO SALAD 

Five medium sized, cold, boiled Irish potatoes, diced ; 
three hard boiled eggs and a few pieces of parsley chopped 
fine, and one cup of diced celery. Season with salt, black 
and red pepper and mix well with oil dressing. 
WESSON OIL DRESSING 

Yolks of three eggs, 

One-half teaspoon of salt, 

One-fourth teaspoon of mustard, 

One-fourth teaspoon of red pepper, 

Juice of one lemon, 

Pint of Wesson Oil. 

Beat yolks until thick; then add salt, pepper, mustard 
and part of lemon juice. Lastly add the oil one drop at a 
time at first, then slowly until dressing is thick, and then the 
remainder of the lemon juice. 



122 . AUNT CAROLINE'S 



DIXIELAND RECIPES 123 

TOMATO JELLY 

Cover one-half box of gelatine with one and one-half 
cups of cold water. Stew one quart can of tomatoes until 
tender and strain. Season with salt, pepper and sugar to 
taste and bring to boiling point. Pour hot tomato juice into 
the melted gelatine and add to this one hard boiled Ggg sliced 
thin. One small bottle of stuffed olives sliced thin and one- 
half cup of nuts. Pour into small molds wet with cold water 
and sreve on lettuce with oil dressing. 



FRENCH DRESSING 

% cup oil, 

j4 teaspoon pepper, 

Ys cup vinegar, 

% teaspoon mustard, 
\% teaspoons salt, 

1 teaspoon powdered sugar. 

Put the ingredients in a pint preserve jar; fasten the 
cover, chill and shake well before using. Keep in the ice-box 
and use as needed. For use with fruit salad, omit mustard, 
Curry, Brand's Al sauce, Worchestershire sauce, tomato 
ketchup, or similar condiments may be added in small 
amounts to vary the flavor. 

WALDORF SALAD 

Two cups of apples peeled and diced. Two cups of 
celery and one cup of nuts. Mix well together with oil 
dressing. 



124 AUNT CAROLINE'S 



DIXIELAND RECIPES 125 

MAMMY'S DRESSING 

Six eggs, 

Two and a half cups of water, 

Three tablespoonsful of vinegar, 

Three teaspoonsful of sugar, 

Four teaspoonsful of flour. 

Beat eggs well, then add flour and sugar, next the water 
and vinegar. Cook over slow fire and stir constantly until 
dressing is thick. Cool the dressing before using. To re- 
move salad from cans dip them in hot water. Slice the salad 
and serve on lettuce. Nuts may be used, if desired, and any 
kind of fruits, such as fresh peaches, in summer. This 
quantity will serve twenty-five people. 

PINEAPPLE AND COTTAGE CHEESE SALAD 

For each person allow two lettuce leaves, one slice of 
pineapple and three dates stuffed with cream cheese. Cut 
the pineapple in cubes and place on the lettuce; cut dates 
in halves lengthwise, remove stones, stuff with cream cheese 
and arrange on pineapple; sprinkle cheese with paprika and 
dress all with French Dressing. 

WATER LILY SALAD 

Six hard boiled eggs, 

Mayonnaise dressing, 

Lettuce. 

Cut the white of each egg into six long petals. Arrange 
the pieces in circular form on the lettuce. Form the center 
of each Lily by putting in the yolks, well mixed with mayon- 
naise. 



126 AUNT CAROLINE'S 



DIXIELAND RECIPES 127 



MARSHMALLOW SALAD 

Cut into small pieces marshmallows, white grapes, sliced 
pineapple, almonds or pecans and a little banana, sliced thin. 
Serve on lettuce with oil dressing and maraschino cherries 
to garnish it. 



FROZEN FRUIT SALAD 

Two cans of white cherries, 

One can of sliced pineapple, 

One can of pears, 

One half dozen oranges, 

Three pints of cream, 

Two pints of dressing. 

Whip the cream, sweeten and flavor to taste. Mix the 
cream and the dressing. Put in the fruit, but do not use the 
juice of the fruit. Pack the mixture in coffee or baking pow- 
der cans and let them remain in the ice four or five hours. 
A small tub can be used to set the cans in and pack ice and 
salt around them. 



128 AUNT CAROLINE'S 



DIXIELAND RECIPES 129 

Soups 

OLD VIRGINIA BRUNSWICK STEW 

Boil one chicken and one rabbit or squirrel in two or 
three quarts of water. When about half done add one quart 
of lima beans, one quart of tomatoes, one quart of corn and 
butter the size of two eggs. Season to taste with salt and 
pepper and cook until thick enough to eat with a fork. 

AUNT CAROLINE'S PORRIDGE 

Pick over and wash two-thirds of a cupful of white beans. 
Put on the back of the stove in cold water. Let these boil 
slowly, while the dinner is cooking. When the boiled din- 
ner has been taken up, put these beans into the liquor in 
which the dinner was cooked. Boil one hour. Wet three 
tablespoonsful of flour with water, and stir in while boiling, 
to thicken. Serve hot, adding a little milk, if you like. 

CREAM OF CELERY SOUP 

Three stalks of celery, chopped fine, one slice of onion, 
three cupfuls of milk. Boil for twenty minutes, then add 
three tablespoonsful of melted butter. Thicken with three 
tablespoonsful of flour dissolved in a little milk. Add salt 
and pepper to taste, then one cupful of cream and serve hot. 

TOMATO BISQUE 

Put a quart of tomatoes in a kettle and boil for about 
twenty minutes or until juice is thick. Season with salt, 
pepper and sugar to taste, then add one-half teaspoonful of 
soda. Strain and add to hot strained juice one pint of scalded 
milk. Boil a few minutes and serve with oyster crackers 
or squares of toast. 



130 AUNT CAROLINE'S 



DIXIELAND RECIPES 131 



TOMATO SOUP CREOLE STYLE 

One quart of tomatoes, 

One tablespoonful of butter, 

One tablespoonful of flour, 

One onion, 

Sprig of parsley, 

Salt and pepper to taste. 

Put tomatoes, onion, parsley, salt and pepper on to cook. 
When cooling add flour and butter which have been creamed 
together. Cook until thick. 

DIXIE LAND SOUP 

4 potatoes, 

3 pints of milk, 

Piece of butter size of an egg, 

Small piece of onion. 

Take four large potatoes, boil until done and mash 
smooth, adding butter and salt to taste. Heat the milk in a 
double boiler, cook the onion in it a few minutes and then 
remove. Pour the milk slowly on the potato, strain, heat 
and serve immediately. Thicken with one tablespoonful of 
flour. 

CREAM OF TOMATO 

Put a quart of tomatoes in a kettle, add one cupful of 
water and boil for about ten minutes ; season with salt, pep- 
per, and sugar to taste, then add one-half teasponful of soda. 
When the tomatoes have boiled, strain them and add to the 
strained juice one pint of scalded milk. Lastly add one cup- 
ful of cream in which a little flour has been blended. 



132 AUNT CAROLINE'S 



DIXIELAND RECIPES 133 

BALTIMORE OYSTER STEW 

25 oysters, 
1 teaspoonful of flour, 
1 quart of milk, 
Butter, 
Salt. 

Take tweny-five oysters, with their liquor and put these 
into an agate dish on the stove with salt to taste, in a pint 
of cold water. Boil five minutes. Stir into this one heaping* 
teaspoonful of flour, which has been wet with two table- 
spoonsful of cold water. Add one quart of milk. Let it come 
to a boil, but be sure not to have it boil. Remove from the 
fire, and add a piece of butter the size of an egg. This is 
sufficient for eight people. 

CREAM OF PEA SOUP 
1 can peas, 
\% teaspoons salt, 

1 slice onion, 

y$ teaspoon pepper, 
Bit of bay leaf, 

2 cups boiling water, 
Sprig of parsley, 

2 cups hot milk, 
1 teaspoon sugar, 

1 tablespoon butter, 

2 tablespoons flour. 

Rinse the peas with cold water, and reserve one-fourth 
cup; simmer the remainder with seasonings and hot water 
for twenty minutes, and press through a sieve; thicken the 
milk with butter and flour blended together, and add to peas. 
Add the whole peas just before serving. 



134 AUNT CAROLINE'S 



DIXIELAND RECIPES 135 



CREAM OF CHICKEN SOUP 

3 cups of chicken stock, 
Salt, 

1 slice onion, 

Y% teaspoon pepper, 
% cup celery tops, 

2 tablespoons chicken fat or butter, 
1 cup hot milk, 

3 tablespoons flour. 

Cook stock, onion, and celery for fifteen minutes, and 
strain ; add hot milk and seasonings, and thicken with chicken 
fat and flour blended together. The amount of salt will 
depend upon the quantity in the stock. Celery salt may be 
used in place of celery tops. 



OATMEAL SOUP 

J4 cup cooked oatmeal, 
2 cups hot milk, 
y 2 onion sliced, 

1 teaspoon salt, 

2 cloves, 

Y% teaspoon celery salt, 

y 2 bay leaf, 

}i teaspoon pepper, 
2 cups boiling water, 

y 2 tablespoon butter. 

Cook oatmeal, onion, cloves, and bay leaf in boiling water 
for twenty minutes, and press through a sieve; add milk, 
seasonings, and butter, and serve with croutons. 



136 AUNT CAROLINE'S 



DIXIELAND RECIPES 139 

SOUTHERN CREAMED SWEET POTATOES 

To two cups of mashed sweet potatoes add one teas- 
poonful of cinnamon, one cup of sweet milk, one-half cup of 
sugar, one-half cup of seeded raisins and butter size of an 
egg. Cook in buttered baking dish and when done, cool, 
spread the top with mashmallows and brown in oven. 

STUFFED POTATOES WITH CHEESE 

Select large Irish pototaes and bake. When done cut 
in half, take meat of potato from shell, mix with little salt, 
pepper and grated cheese. Put back in shell, put butter on 
top and bake light brown. 

SCALLOPED IRISH POTATOES 

Cut raw potatoes into small cubes and put into baking 
dish. Add salt, pepper and pieces of butter. Cover with 
sweet milk and cook in the oven. 

STUFFED TOMATOES 
Peel large j oe tomatoes and cut in quarters, place in 
the center of each .omato one tablespoonful of ground stuffed 
olives, one teaspoonful of ground, hard boiled egg, one tea- 
spoonful of English walnuts or pecans. Serve on lettuce with 
oil dressing and grated cheese sprinkled on top of dressing. 

SCALLOPED TOMATOES IN SHELLS 
Peel as many fresh tomatoes as persons to serve. Make 
small round opening at the top by hollowing with a tea- 
spoon. Season highly with mayonnaise, catsup, mustard and 
enough crab flake to fill the tomatoes. Set on ice and serve 
very cold for luncheon. 



140 



DIXIELAND RECIPES 141 

AUNT KATY'S MACARONI 

One-half small sized package of macaroni, 

One-third pound cheese, 

One cup of milk, 

Butter the size of a walnut, 

One-half cup of bread crumbs. 

Put macaroni on to boil in water with a little salt. When 
tender drain off water. Put in a baking dish first a layer of 
macaroni, then cheese, crumbs and butter. Pour milk over 
it and bake. 

IRISH POTATO PUFFS 

Two cups of cold mashed potatoes, 

Two tablespoonsful of melted butter. 

Beat together until smooth, and add two well beaten 
eggs and one cup of sweet milk. Pour into a baking dish, 
bake quickly and serve immediately. 

STEWED CELERY 

Wash 4 heads and take off the green leaves. Cut into 
pieces 3 or 4 inches long, ut into a stew-pan with ]/z pint of 
meat broth, stew till tender. Add a little cream and season- 
ing; also a little flour and butter, and simmer together. 

BAKED TOMATOES 

Take out from the top thie inside of large tomatoes, with 
this mix bread crumbs, butter, pepper, salt, a little sugar 
and some chopped onions. Fill the tomatoes with this, set 
them in a deep dish or plate and bake slowly for y 2 hour. 



142 AUNT CAROLINE'S 



DIXIELAND RECIPES 143 

MAMMY'S CANDIED SWEET POTATOES 

Boil 6 small sized sweet potatoes, peel them and lay on a 
shallow plate or pan. Put a teaspoon butter on each potato, 
sprinkle on them y 2 cup of brown sugar, 2 tablespoons water 
in pan, cook slowly and baste as you would meat. Cinna- 
mon, cloves, nutmeg, and lemon peel improve the flavor. 

BOILED TURNIPS 

Cut up 5 or 6 flat white turnips and chop fine in a chop- 
ping-bowl. Put into boiling water and cook till tender. 
Drain off the water, add sufficient seasoning and Y2 cup 
good vinegar. Let them simmer on the stove about ten 
minutes. These are excellent. 

STEWED GREEN CORN 

Cut the corn off the cob, boil in a little water 15 or 20 
minutes. When done, add a cup of milk or cream, a little 
butter, and season to taste. 

CREOLE POTATO BALLS 

Mash some mealy potatoes smooth, season, and add but- 
ter and cream till quite moist; make up into balls, dip in 
beaten eggs, roll in bread crumbs, and fry in butter to a nice 
brown. 

POTATO CHIPS 

Pare the potatoes, shave them very thin, soak for J^ hour 
in ice-cold salted water; drain in a colander, and spread 
upon a dry towel; fry a few at a time in very hot fat, 1 
minute being sufficient to cook and brown them properly, 
sprinkle lightly with salt, and when needed at table, heat 
quickly in the oven. 



144 AUNT CAROLINE'S 



DIXIELAND RECIPES 145 

STUFFED POTATOES WITH CHEESE AND BACON 

4 large potatoes, 
y± teaspoon salt, 
4 tablespoons grated cheese, 
% teaspoon paprika, 
l /4 cup hot milk, 
4 slices bacon. 
Wash potatoes and bake in a hot oven forty-five minutes ; 
cut in halves lengthwise, remove potato, and force through 
potato ricer; add cheese, seasonings, and hot milk; beat 
vigorously, and refill potato skins; place half a slice of bacon 
on top of each, and put on the upper grate of a hot oven until 
bacon is crisp. 

JENNY LIND POTATOES. 

Four large, cold, boiled potatoes, peeled and sliced, 2 
tablespoons butter, 1 pint hot milk, 2 tablespoons flour. 
Melt butter and add hot milk and flour, when thick add salt, 
pepper and parsley. Put a layer of mixture in bottom of 
baking dish, then a layer of potato, and so on; milk coming 
last. Cover with cracker crumbs and bake 15 minutes. 



CAROLINA SWEET POTATO PONE 

One qt. sweet potatoes, peeled and grated ; pour over the 
grated potato 1 pint boiling water, stir it well ; add 1 tea-cup 
brown sugar, 2 tea-cups molasses, 2 tablespoons butter. 1 
heaping tablespoon powdered ginger, 1 tea-cup milk; pour 
into a baking dish and bake slowly for about 2 hours. 



146 AUNT CAROLINE'S 



DIXIELAND RECIPES 147 



SCALLOPED POTATOES 

Butter a baking-dish, pare and slice potatoes in small 
pieces. Put into the dish with salt, pepper and a little but- 
ter. Fill the dish with milk, sprinkle over the top cracker, 
or bread crumbs, and cheese if you like it. Bake in the oven 
for an hour and a half or two hours. 



FRENCH FRIED SWEET POTATOES 

Cut cold boiled sweet potatoes into eigthths lengthwise, 
fry in deep fat until brown, drain on soft paper, and sprinkle 
with salt. 



FRIED EGG PLANT 

Cut a small egg plant in one-third-inch slices; pare; cut 
each slice in quarters; soak in cold salted water for half an 
hour; drain; season with pepper and salt, dip in crumbs, 
then in egg, and then in crumbs again; and fry in deep fat 
about three minutes. Or dip in flour and saute' in butter. 



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